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Item No.:
06
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Site:
Potable Water-Bunkering and Production Charts
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Violation:
Between mid-October and mid-December the daily calibration of the analyzer was not consistently recorded.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Galley-Grill
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Violation:
The hose attached to the vent on the backflow prevention device for the hood cleaning system was inserted into the detergent container. It was removed during the inspection.
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Recommendation:
Ensure that the hose attached to the vent is visible for inspection and has an air gap between the end of the hose and any potential contamination.
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Item No.:
08
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Site:
Potable Water-Hair Salon
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Violation:
There was an inadequate air gap between the vents for the backflow prevention devices for the hot and cold water lines and the pipe below. The end of the pipe below the vents could not be located and it is unknown if there was an air gap at the end of that pipe or if it was plumbed into the gray water system.
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Recommendation:
Locate the end of the pipe and ensure that it is not hard plumbed or create an air gap of at least twice the diameter of the vent openings between the vents and the pipe at the backflow prevention devices.
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Item No.:
08
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Site:
Potable Water-Port Aft Bunker Station
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Violation:
There was one cap without a keeper chain.
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Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses.
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Item No.:
08
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Site:
Potable Water-Neptune Whirlpools
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Violation:
There was a gasket and a metal plate attached to the vents on the reduced pressure backflow prevention devices. These were removed during the inspection.
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Recommendation:
Ensure that the intermediate vents are not blocked.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The backflow prevention devices on the showers and toilets for the crew and passenger cabins were not listed on the comprehensive list of backflow prevention devices.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The shore pH and chlorine residuals sampled prior to bunkering were not consistently recorded during the month of November, with the information missing on many dates. There were several days during December and January when the shore pH and chlorine residual were not recorded.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have available for review during inspections.
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Item No.:
09
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Site:
Recreational Water Facilities-Calypso Pool and Splash Pool
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Violation:
The highest chlorine residual in the Calypso pool was measured at 0.8 ppm by the crew member and 0.69 by the inspector. The test was repeated 3 times. There were passengers in the pool. The chlorine residual in the splash pool was measured by the crew member at greater than 8 ppm. There were no kids in the pool, but it was open.
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Recommendation:
Ensure that bathers are not allowed to use the pool before a free residual halogen of 1.0 mg/L (ppm) is achieved. Ensure that a free residual halogen of >1.0 and <5.0 mg/L (ppm) is maintained in recirculated swimming pools.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Backwashing Records
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Violation:
There was no record of the daily backwashing of the sand filters for the whirlpools since 27 January 2007.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
15
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Site:
Provisions-Deck 3 Dry Stores Unit 3701
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Violation:
A large, sharp dent was noted on the top edge/seam of one large can of cream corn. This can was out of the original cardboard container. This item was discarded during the inspection.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Galley-Deck 6 Port Side Coffee Station
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Violation:
The milk in the bulk milk dispenser was measured at 47-49F. This item had been in the unit overnight and was on temperature control. The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Crown Grill
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Violation:
Cooling logs for several large pots of lobster bisque and gravy were not available. These items were located in the walk-in refrigerator and were prepared several days earlier. Cooling logs were available for other items prepared in the galley.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less. Ensure that potentially hazardous food is cooled within 4 hours to 5C (41F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
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Item No.:
17
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Site:
Galley-Crown Grill
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Violation:
The cooling of several large pots of lobster bisque and gravy were not documented. These items were located in the walk-in refrigerator and were prepared several days earlier.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Horizon Court
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Violation:
There were containers of pears and apples on the buffet without serving utensils.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Galley-Grill
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Violation:
The hood cleaning system was located over a preparation counter in the grill galley. The detergent container was very fully and could splash over the door sill and onto the counter.
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Recommendation:
Do not fill the detergent container more than half-way to ensure it does not splash over the door sill in rough weather.
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Item No.:
22
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Site:
Galley-Deck 6 Dishwash
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Violation:
The final sanitizing gauge on the flight type dishwash machine was out of order. The gauge read 140F while the actual temperature of the final sanitizing spray was measured at 170F. This was corrected during the inspection.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 5 Potwash
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Violation:
The temperature gauge on the potwash machine read 215F to 220F. The manufactures data plate recommended a temperature of 180F to 195F. Heavy steam was noted coming from the unit. This unit was in active use.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Galley-Deck 6 Pot Wash
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Violation:
The final sanitizing rinse for the potwash machine was measured at 138F. The final rinse temperature gauge on the machine read 140F. This unit was in active use. Staff later noticed that the booster pump had been turned off. All previously washed pots were to be re-washed.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Galley-Crown Grill
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Violation:
The sanitizing concentration for the three bucket system was measured at greater than 200 ppm. This was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Bar-Trade Winds
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Violation:
The sanitizing concentration for the three bucket system was measured at less than 50 ppm. This area was in active use. This was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 6 Potwash
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Violation:
Numerous previously cleaned bain marie pans were soiled and stored as clean. These items were also wet stacked. These items were to be re-washed after a proper final sanitizing temperature was achieved on the pot wash machine.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 Potwash
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Violation:
A few previously cleaned bain marie pans were soiled and stored as clean. These items were to be re-washed during the inspection.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 14 Lido Galley
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Violation:
The back of the cranks for the tilting pans were soiled with food that was more than a day old.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 6 Potwash
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Violation:
Numerous pots and pans were wet stacked, impeding proper air drying. This was noted on almost all previously cleaned bain marie pans in this area, as well as other pots and pans.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-Deck 6 Starboard Forward Dishwash
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Violation:
The handwash station was blocked by two large metal panels. This area was in active use. This was corrected during the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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